Posted in ENGLISH, Recipes, soups

Mexican chicken soup

– chicken fillet
– a small onion
– olive oil or ghee (clarified butter)
– 2 tablespoons of flour (spelt, oat)
– 2 tomatoes
– red bell pepper
– carrot
– leek
– celery
– canned corn
– spices: turmeric, chili, salt, cilantro, fenugreek, dried garlic
– 1/4 cup of coconut milk
– dried kale to sprinkle on top

– (optionally) cooked adzuki beans

  1. Chop the chicken into small pieces, season with salt, turmeric, chili. Coat with flour and fry with chopped onion.
  2. Boil water spiced with salt, cilantro, fenugreek and dried garlic, add in the chopped carrot, leek, celery, pepper and peeled tomatoes, cook for about 15 minutes, blend into a creamy consistency with coconut milk.
  3. Add the corn, beans, chicken and onion, sprinkle parsley or kale on top.

This soup without adzuki beans requires the supplementation of 10 mg of vitamin B6, with adzuki beans – 25 mg of vitamin B6.




Posted in ENGLISH, Recipes, soups

Green soup

A meal equivalent to a portion of vegetables with grains and meat (pictured with wholegrain rice and chicken gizzards) in a tasty and nutritious form.


– zucchini
– broccoli
– green beans
– green peas
– spices: himalayan salt, fenugreek, cilantro, dried onion, curry
– dried kale or parsley
– a tablespoon of coconut cream

1. Bring a pot of water with the spices to a boil. Chop and add the vegetables. You can use a vegetable or meat based broth (in this case, from cooking the chicken gizzards).
2. Cook until soft for easy blending.
3. Add the coconut cream and blend into a creamy consistency.
4. Pour over the meat and grains, sprinkle kale or parsley on top.

This soup, when served with acidogenic grains (rice, barley, spelt, groats) requires the supplementation of half (25mg) of vitamin B6.
I based this recipe off of a mix of frozen vegetables from Bonduelle, but you can add kale, leek, green pepper and pumpkin seeds, though it will alter the flavor a little bit. You can also make a yellow variant (pumpkin, yellow bell pepper, corn) or a red one (tomatoes, red bell pepper, onion) 🙂


Posted in ENGLISH, soups

Fish soup

Tasty, quick and easy to make 🙂

You’ll need:
– a piece of fish per person (it can be frozen)
– optionally, a package of frozen shrimp or other seafood
– carrot, celery, leek, peas and any other favorite vegetables (they can be frozen)
– tomato
– spices: salt, dried garlic and onion, fenugreek, coriander, ground paprika, curry, dried parsley, pepper, chili and ginger
– a tablespoon of coconut milk

1. Add the fish to a pot of boiling water spiced with salt and garlic (or a vegetable broth). Cook for a few minutes and put on a plate.
2. Add the seafood to that same pot of boiling water and cook for 5 minutes. Then take it out.
3. Pour hot water on the tomato, peel off the skin and cut into small pieces.
4. Add the rest of the vegetables, including the tomato and the spices to the broth and cook for 10 minutes.
5. Cut the fish into little pieces and add it to the soup along with the seafood, then add the coconut milk.
6. Sprinkle parsley or dried kale on top.

You don’t need to supplement anything with this soup in this form.
For it to be a complete meal for people with Candida overgrowth, it requires adding carbohydrates – that means you should eat it with a toast or an acidogenic grain (like barley, rice, groats, bulghur, spelt). Then it requires supplementing vitamins B complex or B6.


Posted in ENGLISH, Recipes, soups

Beet cream soup

Beets are super healthy – they contain vitamins, minerals and antioxidants. Like everything super healthy, they can cause paradoxical reactions in people with Candida overgrowth, especially since beets have a high glycemic index. This is why I suggest eating them in a processed form and with foods that slow down their absorption into the body.

For the cream soup, you’ll need:
– 3-4 beets
– some olive oil
– spices for the beets: salt, ground cumin, dried garlic, pepper
– some chopped vegetable (carrot, celery, leek, parsley)
– spices for the soup, for example salt, fenugreek, cilantro, sweet pepper, dried onion, turmeric, pepper, chili)
– juice from half a lemon
– a tablespoon of horseradish
– coconut milk (half of a 200 ml can)
– some seeds (sunflower, pumpkin, sesame, flaxseed)
– groats, meat or cheese

1. Mix olive oil with spices for the beets. Peel and chop the beets, then apply the spices. Put the beets on a tray on a sheet of baking paper and bake in 180C [350F] for about 40 minutes. You can do this a day earlier.
2. Fill 1/3 of a pot with water. Add in the vegetables and soup spices and the baked beets. Cook for 15 minutes.
3. Blend the soup into a creamy consistency with the addition of coconut milk, horseradish and lemon juice. If the cream is too thick, add water and spices if needed.
4. Fry the seeds and sprinkle them on top.
5. Serve with barley groats (millet groats and buckwheat groats make the meal more alkaline and heighten the glycemic index, so they’re not good for this soup) with a small addition of meat (for example cooked and chopped chicken gizzards) or unpasteurized cheese or cheese on toast to slow down the release of carbohydrates and engage B vitamins in creating resources instead of cleansing the body.

Beet cream soup with pearl barley is self-sufficient as a dish and doesn’t require supplementation. With groats and meat or cheese or a toast it requires the supplementation of B complex or B6 (25mg).